Journal of Food Processing & Technology

Bhaskar Mani Adhikari

Publications

• Research Article
  Study on Functional Properties of Hakuwa
  Author(s): Rojina Khichaju and Bhaskar Mani AdhikariRojina Khichaju and Bhaskar Mani Adhikari
  
  This research is based on the study of functional property of Hakuwa. In the present work, normal rice and Hakuwa were comparatively analyzed for physiochemical attributes. The anthocyanin content, antioxidant property and phenolic content in Hakuwa were determined. The result showed Hakuwa is nutritionally rich food. Proximate composition of rice and Hakuwa showed that; fat content is increased from 0.67 ± 0.29 to 1.62 ± 0.21%, fiber content from 1.10 ± 0.18 to 2.47 ± 0.34% and ash content 0.88 ± 0.34 to 1.08 ± 0.14%, and protein decreased from 6.8 ± 0.77 to 6.40 ± 0.53% and carbohydrate from 91.05 ± 0.94 to 88.42 ± 0.14%, Calcium and iron content in rice were found to be 22.57 ± 4.12 mg and 1.41 ± 0.21 mg, respectively, and that for Hakuwa were found to be 31.57 ± 0.98, and 3.42 ± 0.14 .. View More»
  DOI: 10.4172/2157-7110.1000281

  Abstract PDF